Vegetarian Sweet Potato Chili with White Beans
A hearty one-pot vegetarian chili balancing sweet potatoes' natural sweetness with savory spices, bright tomatoes, and creamy white beans. The addition of maple syrup and apple cider vinegar creates depth without meat, making it perfect for weeknight dinners or casual entertaining. This version prioritizes texture contrast—tender vegetables against firm beans—and builds warmth gradually through simmering rather than heavy spice.
Ingredients
- 2 tablespoon olive oil
- ½ medium yellow onion, minced
- 1 large bell pepper, finely diced
- 2 medium sweet potatoes, diced
- 1 tablespoon jalapeno, minced, canned
- 1 tablespoon garlic, minced
- 1 cup vegetable broth
- 15 oz tomato sauce, canned
- 30 oz diced tomatoes, canned
- 1 teaspoon apple cider vinegar
- 2 teaspoons maple syrup
- ¼ cup chili seasoning, homemadestore-bought chili powder3 tablespoons chili powder + 1 teaspoon cuminconvenience
varies by brand, typically saltier
- 30 oz white northern beans, canned, drained, rinsedblack beans1:1vegetarianvegan
earthier flavor, darker color
Instructions
- 1
Heat olive oil in large stockpot over medium-high heat until fragrant.
- 2
Add onion, bell pepper, sweet potato, jalapeno, and garlic. Saute until onion becomes translucent.
- 3
Stir in vegetable broth, tomato sauce, diced tomatoes, vinegar, maple syrup, and chili seasoning. Bring to boil over medium-high heat.
- 4
Reduce heat to low, cover, and simmer until sweet potatoes are tender when pierced with fork.
- 5
Stir in drained beans and cook uncovered for 2-3 minutes.
- 6
Serve with desired toppings.
Tips
Drain and rinse canned beans thoroughly to reduce sodium and digestive impact while maintaining creamy texture.
Customize chili seasoning blend using cumin, chili powder, paprika, oregano, and cayenne to control heat level.
Prepare sweet potatoes uniformly sized so they cook at same rate; smaller pieces finish faster if short on time.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe containers or bags, leaving slight headspace.
Make chili up to 2 days ahead; flavors deepen overnight. Reheat gently on stovetop with splash of broth or microwave in covered bowl, stirring halfway.
Ladle into bowls. Top with diced red onion, sliced jalapeno, cilantro, diced avocado, vegan sour cream, cornbread crumbles, or crispy tortilla strips.
Common Mistakes
Use low heat after boiling to avoid scorching bottom and maintain tender vegetables
Dice sweet potatoes uniformly to ensure even cooking in 15-minute window
Drain and rinse beans to prevent metallic taste and reduce excess sodium from canning liquid
Substitutions
Vegan Options
General Alternatives
increases heat, reduces vinegar notes
varies by brand, typically saltier
FAQ
Can I use dried beans instead of canned?
Yes, use 1.5 cups cooked white northern beans (from roughly 1/2 cup dried). Cook dried beans separately to tender before adding in final step. Cooking time increases significantly if using uncooked dried beans; simmer 45-60 minutes until beans soften.
What if I don't have homemade chili seasoning?
Replace 1/4 cup homemade blend with 3-4 tablespoons store-bought chili powder mixed with 1 teaspoon ground cumin and 1/2 teaspoon oregano. Taste and adjust salt. Reduce quantity slightly as commercial blends are concentrated.
Can I freeze this chili and for how long?
Yes, freeze in airtight freezer containers up to 3 months. Leave 1/2 inch headspace for expansion. Thaw overnight in refrigerator or reheat from frozen on low stovetop heat, stirring occasionally, about 30 minutes.